- 250 g cream cheese, softened
- ½ tsp dried dill tips
- 1½ Tbsp tablespoons capers, drained and chopped, plus extra for garnish
- 1 spring onion, finely sliced
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 red chilli, deseeded and finely chopped
- salt and freshly ground black pepper to taste
- 200 g signature range smoked salmon cold smkd slices, 100g
How to De-bone a Salmon Fillet
Combine the cream cheese, dill tips, capers, spring onion, lemon juice, lemon zest and chilli and mash together with a fork until the mixture is creamy. Check and adjust the seasoning.
Cut a rectangular piece of plastic wrap, approx 35cm x 25cm, and lay it out flat on a chopping board or work surface. Arrange the sliced smoked salmon slices on the plastic wrap so they are overlapping (similar to how they are packed) to make a rectangle, approximately 25cm x 14cm.
Gently spread the cream cheese mixture over the salmon slices to form an even layer, then roll up the salmon from the longest side to create a log. Twist the ends of the plastic wrap to make a tight roll and chill the log overnight, or for at least 6 hours.
To serve, carefully remove the plastic wrap. Slice the log into 1-2cm-thick rounds and arrange the slices on serving plates. Serve with crackers
Made in 20 minutes, plus at least 6 hours chilling time
Smart Tip:You can freeze the log for up to 2 hours to speed things up.
Original cream cheese is different from spreadable cream cheese. Spreadable cream cheese won’t set firmly, so use original and just soften it to make it easy to mix. To soften original cream cheese, remove it from the fridge 20 minutes before using, or remove the plastic lid and all traces of the silver foil, then microwave the cream cheese on medium-high for 30 seconds